- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
Indulge in the savoury delight of our mini open chicken pies, where tender chicken and flavourful fillings are encased in a perfectly flaky crust.
- Serves8, as a starter
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 1/4 cup (60ml) extra virgin olive oil
- 1 Coles RSPCA Approved Chicken Breast Fillet
- 25g butter
- 1 tbs plain flour
- 1/4 cup (60ml) white wine (optional)
- 2 garlic cloves, crushed
- 300ml light thickened cream
- 1 bunch asparagus, woody ends trimmed, sliced diagonally
- 110g goat’s cheese, crumbled
- 2 x 108g pkts Coles Vol Au Vents
- 1/2 cup (35g) panko breadcrumbs
- 1 tsp finely grated lemon rind
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place 1 tbs oil in a frying pan over medium-high heat. Cook chicken for 5-6 mins each side or until cooked through. Shred the chicken.
Step 2
Melt the butter in a saucepan over medium heat. Add flour and cook, stirring, for 2 mins or until smooth. Add garlic and wine, if using, and simmer for 2-3 mins or until wine reduces by half. Stir in cream and asparagus. Cook, stirring, for 2 mins or until the mixture thickens. Remove from heat. Stir in chicken and half the cheese. Season.
Step 3
Place pastry cases on lined tray. Divide chicken mixture among cases. Sprinkle with remaining cheese. Bake for 10 mins or until crisp and golden.
Step 4
Meanwhile, heat the remaining oil in a frying pan. Cook breadcrumbs, stirring, for 3-4 mins or until golden. Stir in lemon rind.
Step 5
Sprinkle the pies with the breadcrumb mixture to serve.
Serve with... parsley, pesto and lemon zest
Recipe tip
COOK. STORE. SAVE.
Use it up: Leftover garlic is perfect for making Brent Draper’s creamy gnocchi.
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Coles responsibly sourced pork.
Our Coles brand fresh pork is Canstar award-winning and Sow Stall Free.
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Mini open chicken pies
- Serves8, as a starter
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 1/4 cup (60ml) extra virgin olive oil
- 1 Coles RSPCA Approved Chicken Breast Fillet
- 25g butter
- 1 tbs plain flour
- 1/4 cup (60ml) white wine (optional)
- 2 garlic cloves, crushed
- 300ml light thickened cream
- 1 bunch asparagus, woody ends trimmed, sliced diagonally
- 110g goat’s cheese, crumbled
- 2 x 108g pkts Coles Vol Au Vents
- 1/2 cup (35g) panko breadcrumbs
- 1 tsp finely grated lemon rind
Description
Indulge in the savoury delight of our mini open chicken pies, where tender chicken and flavourful fillings are encased in a perfectly flaky crust.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place 1 tbs oil in a frying pan over medium-high heat. Cook chicken for 5-6 mins each side or until cooked through. Shred the chicken.
Step 2
Melt the butter in a saucepan over medium heat. Add flour and cook, stirring, for 2 mins or until smooth. Add garlic and wine, if using, and simmer for 2-3 mins or until wine reduces by half. Stir in cream and asparagus. Cook, stirring, for 2 mins or until the mixture thickens. Remove from heat. Stir in chicken and half the cheese. Season.
Step 3
Place pastry cases on lined tray. Divide chicken mixture among cases. Sprinkle with remaining cheese. Bake for 10 mins or until crisp and golden.
Step 4
Meanwhile, heat the remaining oil in a frying pan. Cook breadcrumbs, stirring, for 3-4 mins or until golden. Stir in lemon rind.
Step 5
Sprinkle the pies with the breadcrumb mixture to serve.
Serve with... parsley, pesto and lemon zest